Cover the base and sides of an 18 x 28cm slice tin with baking paper – make sure to leave paper hanging over the sides.
Crush the 12 large candy canes in a food process or with a rolling pin and set aside until needed.
Melt the white chocolate in the microwave – cooking for 30 second spurts and once melted set aside to cool slightly.
Add the gelatine to a cup of boiling water and stir to combine.
Crush the chocolate ripple biscuits in a food processor, or with using a rolling pin until they resemble fine crumbs. Add the melted butter and stir to combine. Press the crumbs in the base of the slice tin and place in the freezer to chill for 30 minutes.
Using an electric mixer, combine the cream cheese, sugar and vanilla essence until smooth. Add the cream and crushed candy canes and mix to combine.
Stir through the gelatine mixture and white chocolate.
Spoon the mixture over the chilled base and place the mini candy canes on top. Pop the Candy Cane Cheesecake Slice into the fridge for 6 hours (preferably overnight) or until the slice has set.
Remove the set cheesecake from the fridge and cut into small squares.